Goby tartare with chanterelles
2020-08-13 / test@t
Baked pumpkin with tahini and onion confit
Baked pumpkin in cinnamon with tahini sauce and confit onions is a great addition to any hot dish. You can also serve it as an independent dish. The pumpkin is baked in such a way that it does not lose its juice, and in combination with spices and onions, the confit acquires an interesting original taste. The best accompaniment to the pumpkin is matzah.
Ingredients
- baked pumpkin -250g
- tahini sauce -50g
- onion confit -50g
- roasted sunflower seeds -3g
- fried almond shavings -2g
- spices zaatar -2g
- olive oil 3g
- onions - 400 g
- red onion -500 g
- honey -250 g
- dry red wine -75g
- tahini (sesame paste) -150g
- lemon fresh -40g
- salt -6g
- milk -30g
- pumpkin -350g
- red chili pepper -2.5g
- olive oil -12g
- salt -1.5g
- coriander -0.5g
- ground cinnamon -0.5g
- crushed black pepper -0.2g
- honey -1 year
STEP-BY-STEP COOKING RECIPE
Step 1
Cut the pumpkin into large cubes, add the red chili, olive oil, salt, coriander, cinnamon, black pepper and honey and stir. Put on a baking sheet and bake at 120C for 45 minutes.
Step 2
Mix sesame paste with lemon juice, add milk and salt to taste. To stir thoroughly.
Step 3
Cut the onion into large slices, then place in a saucepan and add honey. Simmer over low heat for 1 hour to leave ¼ part of the onion. After that, pour in the wine and evaporate until the mass thickens.
Step 4
Put the finished pumpkin on a plate on a salad leaf. Pour the sauce and onions over the confit. When serving, sprinkle with pumpkin and sunflower seeds and zaatar spices.
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